Our Mexican-inspired vegetarian quinoa soup is made with black beans, tomatoes, fresh jalapeño pepper, carrot, and celery. Cumin lends a warm, sweet, and spicy flavor to this aromatic dish that is perfect for cold-weather days when you’re craving something nutritious and filling. If you really want to bring the heat, include the jalapeno seeds and ribs when chopping the peppers. That’s where all the powerful spice is kept!
Garnish with chopped cilantro, lime, and whatever other toppings you desire. Using citrus and fresh herbs are great tricks for adding flavor while still following a vegetarian/vegan, gluten-free, dairy-free, or low-carb diet.
Recipe developed by Cooks with Soul for Mealthy, Inc.